1 lb. lean ground beef
1/2 cup chopped onion
1 green pepper, chopped
1 (14 oz.) can diced tomatoes (undrained)
1 (8 oz.) can tomato sauce
1/2 tsp. dried basil
1/2 tsp. oregano
1/2 tsp. garlic powder or 1 small clove garlic, minced
1 1/2 tsp. salt
1/4 tsp. pepper
8 oz. zita or elbow macaroni, cooked and drained
2 cups (8 oz.) shredded mozzarella cheese, divided

Sauté beef, onion, green pepper in large skillet until beef is lightly browned, drain fat. Add tomatoes, tomato sauce, basil, oregano, garlic and salt and pepper. Stir well. Stir in cooked pasta and 1 cup of cheese.

Transfer to a 2 1/2-quart casserole dish, top with remaining cup of cheese. Bake at 350°F for 25-30 minutes or until hot and bubbly.

Submitted by: Phyllis Chittum